Dark Days 2: Ginger-Scallion Fish with Chard and Butternut Squash
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. After […]
Dark Days Week 1: Turkey Hash and Parsnip-Pear Soup
Last year’s Dark Day Challenge was so enlightening that I’m excited to do it again. Every week from the end […]
Dark Days Week 14: Celeriac and Potato Gratin
With daylight savings time upon us, the dark days don’t seem so dark anymore, except in the food department. We […]
Dark Days Weeks 9 and 10: A Trio of Winter Salads
With fresh-from-the-garden green salads and Mediterranean vegetables a distant memory of a warmer season, we crave something piquant, refreshing and […]
Dark Days Week 8: Frittata Meets Torta
Endlessly seasonal, the frittata makes a great meal. It is basically an open-faced omelet, eggs mixed with cooked vegetables and […]
Dark Days Week 7: Fish Stew
When I make fish chowder, serious “soup,” I typically start with a strong fish stock sweated down from the bones […]
Dark Days Week 6: Mushroom and Cabbage Lasagna
I find the Dark Days challenge to be no challenge at all when it comes to meat and poultry, and […]
Dark Days Week 5: Sea Scallops with Mushrooms and Leeks on Sweet Potato Crisps
Variety, balance. Colors, textures, flavors. Seasonality, locality, sustainability. This meal had it all, simply by layering. Each component was prepared […]
Dark Days Week 4: Collard Greens Timbale
This simple and satisfying supper features sturdy collard greens and stems suspended in a savory custard. The custardy mixture was […]
Dark Days Week 3: Chicken Cacciatore with the Last Locals
At the end of the fall growing season, right before the first killer frost (which was late this year), we […]
Dark Days Week 2: Stuffed Cabbage and Butternut Squash
Our local ingredients have been great. Over the past couple of weeks, we’ve eaten all kinds of organic greens, root […]
Dark Days Week 1: Pork Roast with Potato-Rutabaga Gratin
For the Dark Days Challenge, which spans four and a half months, participants cook a meal a week based on […]
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